Description
This Thai Chicken Satay with Peanut Sauce features tender, marinated chicken skewers grilled to perfection and served with a rich, creamy peanut sauce. The marinade blends coconut milk, curry powder, and fresh spices, infusing the chicken with authentic Thai flavors. Perfect as an appetizer or main dish, it’s ideal for grilling enthusiasts and lovers of Southeast Asian cuisine.
Ingredients
Scale
For the Chicken Satay
- 1 1/2 lbs boneless, skinless chicken thighs or breasts, cut into thin strips
- 1/2 cup coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- Juice of 1 lime
- Wooden skewers, soaked in water for 30 minutes
For the Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/2 cup coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon red curry paste
- 1 tablespoon lime juice
- 1 teaspoon grated ginger
- Warm water, as needed to thin
Instructions
- Marinate the Chicken: In a bowl, whisk together the coconut milk, soy sauce, brown sugar, curry powder, turmeric, minced garlic, grated ginger, and lime juice. Add the chicken strips and toss to coat evenly. Cover the bowl and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to fully develop.
- Prepare the Peanut Sauce: While the chicken marinates, combine the peanut butter, coconut milk, soy sauce, brown sugar, red curry paste, lime juice, and grated ginger in a small saucepan over medium-low heat. Whisk continuously for 3 to 5 minutes until the sauce is smooth and slightly thickened. Add warm water little by little if needed to reach your desired consistency. Remove from heat and set aside.
- Preheat the Grill: Heat your grill or grill pan over medium-high heat, ensuring it’s ready to cook the chicken skewers evenly and achieve a slight char.
- Skewer the Chicken: Thread the marinated chicken strips onto the soaked wooden skewers, distributing the pieces evenly for balanced cooking.
- Grill the Chicken: Place the skewers on the grill and cook each side for 3 to 4 minutes, or until the chicken is fully cooked through and has a lightly charred exterior.
- Serve: Serve the grilled chicken satay warm with the peanut sauce on the side for dipping. Optionally, garnish with chopped peanuts, fresh cilantro, and lime wedges for added flavor and presentation.
Notes
- Serve with jasmine rice, cucumber salad, or lettuce wraps for a complete and satisfying meal.
- The peanut sauce can be stored in the refrigerator for up to 5 days and is versatile enough to be used as a dip for noodles or vegetables.
- For a gluten-free option, substitute soy sauce with tamari.
Nutrition
- Serving Size: About 2 skewers with sauce
- Calories: 410
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 95 mg
